Caramelised Onion Ful Nabed with Smoked Quinoa Crackers

A mouth-watering alternative to chickpea hummus, this delicious Ful Nabed uses sustainable Fava Beans, that give a deeply aromatic and earthy flavour, offset by the sweetness of the caramelised onion. The smoked quinoa and pea flour crackers make the perfect accompaniment to this Middle Eastern dip.

Difficulty:

Prep time: 30 minutes

Cook time: 30 minutes

Serves: 5

Caramelised Onion Ful Nabed with Smoked Quinoa Crackers Image 1

Caramelised Onion Ful Nabed with Smoked Quinoa Crackers Image 2

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Ingredients

Crackers:

65g Hodmedods Smoked Quinoa
230ml Vegetable Stock
128g Yellow Split Pea Flour
1 tsp Baking Powder
1 tbsp Camelina Seeds
1 tbsp Poppy Seeds
1 tsp Salt
3 tbsp Olive Oil
3-5 tbsp Cold Water

Ful Nabed:

65g Hodmdeods Split Fava Beans
3 Brown Onions, peeled and finely sliced
1/2 Lemon
1 tbsp Tahini
1/2 tsp Dried Thyme
1/2 tsp Smoked Paprika
1-2 tbsp Olive Oil (plus a drizzle for garnish)
Salt and Pepper

Method

Start by cooking the fava beans - put into a non-stick saucepan, cover with water and gently simmer for around 45 minutes until soft, stir frequently and top up with water as needed
While the fava beans are cooking, gently fry the onions with the garlic and a drizzle of olive oil over a low-medium heat, stirring frequently, for around 2o minutes until the onions are very soft and lightly caramelised
Cook the quinoa in the vegetable stock for 10-15 minutes until all the liquid is absorbed and the quinoa is fluffy, stirring from time to time
Once the fava beans, onions and quinoa are cooked set aside for around half an hour to cool
Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6 and line 1-2 large baking trays with parchment or silicon mats
To make the crackers put the quinoa into a food processor along with the flour, baking powder, salt, both the seeds and the olive oil. Whizz until just blended together
Add the water 1-2 tblsp at a time until a soft dough starts to form then tip out onto a sheet of baking parchment. Knead very lightly to bring the dough together then lay another sheet of parchment over the top and roll out to about 5mm thick
Bake for 20 minutes until lightly golden then leave to cool
While they're cooking finish the ful nabed - put the cooled fava beans into a food processor along with the cooked onions and garlic, reserving a spoonful for the top for decoration if you like! Add the remaining ful nabed ingredients and whizz until well blended and smooth. Taste for seasoning.
Store both in airtight containers, keeping the ful nabed in the fridge.